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Marinated Eggplant in Oil

Melanzane Sott'Olio

Mary Ann Esposito

Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Makes 2- 3 pint jars.

Ingredients

4 to 6 cups red wine vinegar
2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
Filippo Berio Extra Virgin Olive Oil
Whole peppercorns
Sea salt
Fresh mint or basil

Directions

Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.

Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.

Featured on show 1903 - Preserved Eggplant and Tomatoes.

item recipe is featured in Episode 1903 of Season 19.

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Comments

Diana Canals

January 17, 2011 at 10:26am | Permalink

Mary Ann,
How can I make eggplant, mushrooms and artichokes in olive oil like they do in Sicily where they are kept in jars, not needing to be refrigerated? When I went to restraunts in Catania, theses anti-pastas were wonderful. I'd like to make them at home. HELP. Diana

Barbara

January 18, 2011 at 2:44am | Permalink

How long does the eggplant or the plum tomoatoes in oil keep? Do you have to keep the jars in a dark environment or in a certain temperature?
Thank you
Barbara

TOBY DELGIUDICE

August 21, 2011 at 12:37pm | Permalink

if you have found the answers to your questions about the preserved foods, please share them w/ me, as i have the same questions. i have been searching for the old methods of preservation for some time now and have made several discoveries that i can also share.i.e. preserved peppers (most varieties)
and fig jam. all preserved w/out hot water or steam processing.
y.t.

t.d.

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Diana Canals

January 17, 2011 at 10:26am | Permalink

Mary Ann,
How can I make eggplant, mushrooms and artichokes in olive oil like they do in Sicily where they are kept in jars, not needing to be refrigerated? When I went to restraunts in Catania, theses anti-pastas were wonderful. I'd like to make them at home. HELP. Diana
Barbara

January 18, 2011 at 2:44am | Permalink

How long does the eggplant or the plum tomoatoes in oil keep? Do you have to keep the jars in a dark environment or in a certain temperature?
Thank you
Barbara
TOBY DELGIUDICE

August 21, 2011 at 12:37pm | Permalink

if you have found the answers to your questions about the preserved foods, please share them w/ me, as i have the same questions. i have been searching for the old methods of preservation for some time now and have made several discoveries that i can also share.i.e. preserved peppers (most varieties)
and fig jam. all preserved w/out hot water or steam processing.
y.t.

t.d.